50+ Flavorful Easter Jamie Oliver Vegan Recipes for Effortless Meal

Easter is a time for gathering with family and friends, indulging in delicious food, and celebrating the season of renewal.

While traditional Easter meals often revolve around meat and dairy, there’s a growing demand for plant-based options that are just as flavorful, comforting, and festive.

Jamie Oliver, known for his creative yet approachable cooking style, has crafted a variety of vegan recipes that are perfect for any Easter celebration.

From vibrant salads to hearty mains and irresistible desserts, his dishes prove that you don’t need animal products to create satisfying, crowd-pleasing meals.

In this blog post, we’ve compiled a list of 50+ Jamie Oliver vegan recipes that are perfect for Easter.

Whether you’re hosting a vegan gathering or simply want to enjoy some plant-based dishes alongside your usual favorites, these recipes offer a wide range of flavors and textures to delight your taste buds.

From springtime vegetables to rich, indulgent desserts, these recipes will make your Easter feast unforgettable.

50+ Flavorful Easter Jamie Oliver Vegan Recipes for Effortless Meal

This Easter, take the opportunity to explore the vibrant world of vegan cooking with the help of Jamie Oliver’s creative and inspiring recipes.

Whether you’re looking for something fresh and light or hearty and comforting, his collection of vegan dishes has something to offer everyone.

Not only are these recipes packed with bold flavors, but they also celebrate the abundance of seasonal produce, making them the perfect choice for a spring-inspired Easter meal.

So, gather your loved ones around the table and enjoy a plant-based feast that’s full of heart, flavor, and nourishment.

With over 50 recipes to choose from, you’ll have no shortage of delicious options to make this Easter truly special.

Vegan Lentil and Vegetable Shepherd’s Pie

This hearty and comforting dish brings together rich lentils, vegetables, and a creamy mashed potato topping, making it perfect for a festive Easter feast. Packed with protein, fiber, and wholesome vegetables, it’s both nutritious and satisfying. It’s a great vegan alternative to the traditional shepherd’s pie, offering deep flavors that will leave everyone at the table wanting more.

Ingredients:

• 1 cup green or brown lentils
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp soy sauce or tamari
• 4 large potatoes, peeled and diced
• 2 tbsp vegan butter
• 1/4 cup plant-based milk (almond or soy)
• Salt and pepper to taste

Method:

1. In a medium pot, cook the lentils according to package instructions until tender. Drain and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes until softened.
3. Add the garlic and mushrooms to the pan and cook for another 5 minutes, until the mushrooms release their moisture.
4. Stir in the tomato paste, thyme, rosemary, and soy sauce. Add the cooked lentils and peas, and cook for another 10 minutes, stirring occasionally. Season with salt and pepper.
5. In a separate pot, bring water to a boil and cook the potatoes until tender, about 15 minutes. Drain and mash with the vegan butter and plant-based milk, seasoning with salt and pepper.
6. Preheat the oven to 375°F (190°C). Transfer the lentil and vegetable mixture into a baking dish and spread the mashed potatoes evenly on top.
7. Bake for 20 minutes, until the top is golden and slightly crispy.

This vegan shepherd’s pie is a perfect combination of savory lentils, vegetables, and creamy mashed potatoes. The flavors meld together beautifully, offering a satisfying dish that feels indulgent yet nourishing. The lentils provide a hearty base, while the mashed potatoes add a comforting texture that makes this dish a crowd-pleaser.

Vegan Carrot and Ginger Soup

This vibrant and flavorful soup combines the sweetness of carrots with the zing of ginger, creating a refreshing and warming dish. Ideal for Easter, it’s light yet full of flavor and can be enjoyed as a starter or paired with a hearty salad. The ginger offers a gentle heat that balances the natural sweetness of the carrots, making this soup a delicious and aromatic option.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, diced
• 2 tbsp olive oil
• 1-inch piece fresh ginger, grated
• 3 cups vegetable broth
• 1 can (400ml) coconut milk
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until soft and translucent.
2. Stir in the grated ginger and cook for another 2 minutes, allowing the ginger to release its fragrance.
3. Add the chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, or until the carrots are tender.
4. Remove from heat and blend the soup until smooth using an immersion blender or a regular blender. Stir in the coconut milk and lemon juice, and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley if desired.

The vegan carrot and ginger soup is light yet deeply flavorful, perfect for starting off an Easter meal. The ginger adds a refreshing zing, while the coconut milk gives it a creamy richness. It’s a wonderful blend of natural sweetness from the carrots and the warmth from the ginger, making each spoonful comforting and satisfying.

Vegan Chocolate Tart with Almond Crust

This indulgent vegan chocolate tart is a true showstopper, perfect for any Easter celebration. The rich, silky chocolate filling sits on top of a crunchy almond crust, creating the perfect balance of flavors and textures. It’s dairy-free, egg-free, and packed with decadent cocoa, making it a treat that everyone can enjoy, whether they’re vegan or not.

Ingredients for the crust:

• 1 1/2 cups almond flour
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted
• 1/4 tsp salt

Ingredients for the filling:

• 1 cup dark chocolate (vegan), chopped
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Method:

1. Preheat the oven to 350°F (175°C). In a bowl, combine the almond flour, maple syrup, coconut oil, and salt. Mix until a dough forms.
2. Press the dough into the bottom of a tart pan, making sure it’s even along the base and edges. Bake for 10-12 minutes, until golden and set. Remove from the oven and allow to cool.
3. For the filling, melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring every 30 seconds.
4. Once melted, add the coconut cream, maple syrup, vanilla extract, and sea salt to the chocolate. Stir until smooth and well combined.
5. Pour the chocolate mixture into the cooled crust and spread evenly. Chill in the fridge for at least 2 hours, or until the tart has set.
6. Serve chilled, topped with fresh berries or a dusting of cocoa powder if desired.

This vegan chocolate tart is a rich and luxurious dessert that will delight any chocolate lover. The almond crust adds a lovely nutty crunch, while the smooth, creamy filling is rich in flavor but surprisingly light. It’s an elegant dessert that’s sure to impress your guests and provide a sweet end to your Easter meal.

Vegan Roasted Beetroot and Walnut Salad

This colorful and vibrant salad is packed with earthy roasted beetroots, crunchy walnuts, and a tangy dressing that brings all the flavors together beautifully. It’s a perfect side dish for Easter, offering a mix of textures and a burst of fresh flavors. The roasted beets add a deep sweetness, complemented by the walnuts’ richness, making this salad a wholesome addition to your festive spread.

Ingredients:

• 4 medium beetroots, peeled and cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup walnuts, roughly chopped
• 2 cups mixed greens (arugula, spinach, or rocket)
• 1/4 cup vegan feta (optional)
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard

Method:

1. Preheat your oven to 400°F (200°C). Toss the beetroot wedges with olive oil, salt, and pepper. Place them on a baking sheet and roast for 30-40 minutes, turning halfway, until tender and caramelized.
2. While the beets are roasting, toast the walnuts in a dry pan over medium heat for about 5 minutes, stirring occasionally until fragrant and slightly golden.
3. In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to create the dressing.
4. Once the beets are done, let them cool slightly before assembling the salad. In a large bowl, toss the mixed greens with the roasted beets, toasted walnuts, and vegan feta (if using).
5. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

This roasted beetroot and walnut salad is not only a feast for the eyes but also for the taste buds. The earthy sweetness of the roasted beets pairs wonderfully with the crunchy, nutty walnuts and the tangy dressing. The vegan feta adds an extra layer of flavor, making this salad a well-rounded dish perfect for your Easter table.

Vegan Stuffed Mushrooms with Cashew Cream

These vegan stuffed mushrooms are an indulgent appetizer, perfect for starting off your Easter meal. The mushrooms are filled with a rich, creamy cashew mixture flavored with garlic, herbs, and nutritional yeast. They’re savory, satisfying, and an excellent way to impress your guests with a plant-based treat that feels just as luxurious as it tastes.

Ingredients:

• 12 large white mushrooms, stems removed
• 1/2 cup raw cashews, soaked for at least 4 hours
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup nutritional yeast
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Method:

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet lined with parchment paper.
2. In a blender or food processor, combine the soaked cashews, garlic, nutritional yeast, thyme, parsley, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
3. Spoon the cashew mixture into each mushroom cap, pressing it down gently to fill the cavity.
4. Bake the stuffed mushrooms for 20-25 minutes, until the mushrooms are tender and the filling is slightly golden.
5. Garnish with fresh parsley before serving.

These vegan stuffed mushrooms are a great way to introduce rich, creamy flavors into your Easter menu without any dairy. The cashew cream filling offers a velvety texture, while the mushrooms provide an earthy base. This dish combines indulgence and lightness, making it a perfect appetizer to start off your holiday gathering.

Vegan Lemon and Blueberry Cheesecake

A fresh and tangy dessert, this vegan lemon and blueberry cheesecake is a showstopper for Easter. With a buttery, nutty crust and a creamy, zesty lemon filling, it’s the ideal way to end a meal. The blueberry compote on top adds a burst of sweetness and color, making this cheesecake not only delicious but also visually stunning.

Ingredients for the crust:

• 1 1/2 cups almonds, ground
• 1/2 cup shredded coconut
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted

Ingredients for the filling:

• 2 cups cashews, soaked for at least 4 hours
• 1/2 cup coconut milk
• 1/4 cup maple syrup
• 1/4 cup lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract

For the blueberry compote:

• 1 cup fresh or frozen blueberries
• 2 tbsp maple syrup
• 1 tsp lemon juice

Method:

1. For the crust, combine the ground almonds, shredded coconut, maple syrup, and melted coconut oil in a food processor. Pulse until the mixture comes together. Press it into the base of a springform pan and chill in the freezer while preparing the filling.
2. For the filling, blend the soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
3. Pour the filling over the crust and smooth the top with a spatula. Freeze for at least 4 hours, or overnight, until set.
4. For the compote, heat the blueberries, maple syrup, and lemon juice in a saucepan over medium heat. Simmer for 5-7 minutes, until the blueberries break down and the sauce thickens slightly.
5. Once the cheesecake has set, remove from the freezer and top with the blueberry compote.
6. Slice and serve chilled.

This vegan lemon and blueberry cheesecake is a tangy yet sweet dessert that is bound to be a hit. The creamy lemon filling is perfectly complemented by the fresh, juicy blueberry compote, creating a dessert that’s light but indulgent. The almond-coconut crust adds a nutty crunch, making this cheesecake a delightful way to celebrate Easter.

Vegan Sweet Potato and Chickpea Curry

This vibrant and fragrant curry combines the natural sweetness of sweet potatoes with the heartiness of chickpeas. It’s loaded with spices like cumin, turmeric, and coriander, offering a rich and warming flavor profile. This vegan curry is perfect for Easter as a filling main dish, paired with basmati rice or warm naan for a satisfying meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (400g) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 1 tbsp ground cumin
• 1 tbsp ground turmeric
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp chili powder (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5-7 minutes, until softened.
2. Add the garlic and ginger, cooking for another minute until fragrant. Stir in the cumin, turmeric, coriander, cinnamon, and chili powder (if using), cooking for 1-2 minutes.
3. Add the diced sweet potatoes, chickpeas, coconut milk, and vegetable broth. Bring to a simmer, cover, and cook for 25-30 minutes until the sweet potatoes are tender.
4. Season with salt and pepper to taste. If the curry is too thick, add more vegetable broth to reach your desired consistency.
5. Garnish with fresh cilantro and serve with rice or naan.

This sweet potato and chickpea curry is a rich and satisfying dish that offers a perfect balance of sweet and savory flavors. The creamy coconut milk blends harmoniously with the spices, making it a comforting and filling main dish. It’s a flavorful and nourishing option for your Easter meal that will appeal to vegans and non-vegans alike.

Vegan Apricot and Almond Tart

This simple yet elegant tart is a delicious combination of sweet apricots and crunchy almonds, set in a light and flaky crust. It’s a refreshing dessert for Easter, with the natural sweetness of the apricots shining through, complemented by the richness of the almond filling. The tart is easy to prepare but looks impressive on your Easter table.

Ingredients for the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup vegan butter, cold and cubed
• 2-3 tbsp ice water

Ingredients for the filling:

• 1 cup ground almonds
• 1/4 cup maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup almond milk
• 1 tbsp cornstarch

For the topping:

• 6-8 apricots, halved and pitted
• 1 tbsp maple syrup (optional)

Method:

1. Preheat your oven to 375°F (190°C). To make the crust, combine the flour and powdered sugar in a bowl. Cut in the cold vegan butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
2. Add the ice water, one tablespoon at a time, mixing until the dough comes together. Roll the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Once chilled, roll out the dough on a lightly floured surface and press it into a tart pan. Prick the bottom with a fork and bake for 10-12 minutes, or until golden.
4. For the filling, combine the ground almonds, maple syrup, melted coconut oil, vanilla extract, almond extract, almond milk, and cornstarch in a bowl. Mix until smooth and spread it evenly into the pre-baked crust.
5. Arrange the apricot halves on top of the almond filling, cut side up. Drizzle with maple syrup if desired.
6. Bake for 25-30 minutes, or until the filling is set and the apricots are softened.
7. Allow the tart to cool before slicing and serving.

This apricot and almond tart is a light and fresh dessert that combines a crispy crust, creamy almond filling, and sweet, tender apricots. It’s a perfect dish to end your Easter meal on a sweet, fruity note. The almond flavor complements the apricots beautifully, creating a simple yet elegant treat.

Vegan Spaghetti with Roasted Tomato and Basil Sauce

This fresh and vibrant pasta dish features roasted tomatoes blended with fragrant basil and garlic, creating a sauce that’s bursting with flavor. The tomatoes’ natural sweetness intensifies when roasted, and the basil adds a fragrant, herbal note. It’s a light yet satisfying vegan meal that can be served as a main course for Easter or any occasion.

Ingredients:

• 1 lb (450g) spaghetti (gluten-free if preferred)
• 6 large tomatoes, halved
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1 tbsp balsamic vinegar

Method:

1. Preheat the oven to 400°F (200°C). Arrange the halved tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the tomatoes are soft and caramelized.
2. While the tomatoes are roasting, cook the spaghetti according to the package instructions. Drain and set aside, reserving some pasta water.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), cooking for 1-2 minutes until fragrant.
4. Once the tomatoes are roasted, transfer them to the skillet, along with the balsamic vinegar. Use a spoon to mash the tomatoes, creating a chunky sauce. Cook for an additional 5-7 minutes, stirring occasionally.
5. Add the cooked spaghetti to the sauce, tossing to coat. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
6. Stir in the fresh basil and season with additional salt and pepper to taste.
7. Serve immediately, garnished with extra basil.

This vegan spaghetti with roasted tomato and basil sauce is a simple, light, and flavorful dish that showcases the natural sweetness of roasted tomatoes. The fresh basil brings a fragrant note to the sauce, while the pasta provides a satisfying base. It’s a great choice for a lighter yet delicious meal on Easter, bursting with fresh, wholesome ingredients.

Vegan Spinach and Artichoke Stuffed Peppers

These vegan stuffed peppers are a delightful twist on the classic dish, filled with a creamy spinach and artichoke mixture. The combination of tender peppers, rich cashew cream, and savory vegetables creates a perfect balance of flavors. This dish is ideal for Easter, offering a satisfying and nutritious option that’s both vibrant and indulgent.

Ingredients:

• 4 large bell peppers (any color)
• 1 can (400g) artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1/2 cup raw cashews, soaked for at least 4 hours
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened almond milk
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Preheat your oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds and membranes. Place the peppers in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 2 minutes until fragrant. Stir in the chopped spinach and cook until wilted, about 3-4 minutes.
3. In a blender or food processor, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, salt, and pepper. Blend until smooth and creamy.
4. In a bowl, combine the sautéed spinach, chopped artichokes, and cashew cream. Stir well to combine.
5. Stuff each pepper with the spinach and artichoke mixture, pressing it down gently to pack it in.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is slightly golden on top.
7. Garnish with fresh parsley and serve hot.

These vegan spinach and artichoke stuffed peppers are creamy, savory, and full of flavor. The cashew cream binds the spinach and artichokes together, creating a rich, satisfying filling. The peppers add a touch of sweetness and provide a wonderful vessel for the creamy mixture, making them an ideal main dish for Easter.

Vegan Mango and Coconut Chia Pudding

This refreshing and tropical chia pudding makes for a light yet indulgent Easter dessert. The creamy coconut milk and sweet mango combine beautifully with the chia seeds to create a pudding that’s both satisfying and nourishing. It’s simple to prepare ahead of time, making it a convenient and impressive dessert to serve after your meal.

Ingredients:

• 1/2 cup chia seeds
• 1 can (400ml) coconut milk
• 1/2 cup almond milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 ripe mango, peeled and diced
• Toasted coconut flakes for garnish (optional)

Method:

1. In a bowl, combine the chia seeds, coconut milk, almond milk, maple syrup, and vanilla extract. Stir well to combine and allow it to sit for 5 minutes, then stir again to ensure the chia seeds don’t clump together.
2. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia pudding to thicken.
3. Once the pudding has set, spoon it into serving glasses or bowls.
4. Top with fresh mango chunks and a sprinkle of toasted coconut flakes, if desired.
5. Serve chilled.

This mango and coconut chia pudding is a sweet, tropical treat that offers a burst of freshness. The creamy coconut milk gives the pudding a rich texture, while the mango adds a juicy, sweet element. It’s a light, refreshing dessert that’s perfect for a healthy Easter treat, providing a satisfying yet guilt-free end to your meal.

Vegan Mediterranean Falafel Wraps

These vegan falafel wraps are a healthy and flavorful meal option that’s perfect for a lighter Easter lunch or dinner. The crispy chickpea falafel balls are paired with a creamy tahini sauce, fresh veggies, and wrapped in soft pita or flatbread. This Mediterranean-inspired dish is packed with protein, fiber, and vibrant flavors that make it both nutritious and delicious.

Ingredients for the falafel:

• 2 cups canned chickpeas, drained and rinsed
• 1/2 large onion, chopped
• 2 garlic cloves, minced
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (for frying)

Ingredients for the wrap:

• 4 pita or flatbread wraps
• 1 cucumber, sliced
• 1 tomato, sliced
• 1 small red onion, thinly sliced
• 1/2 cup lettuce or arugula
• 1/4 cup tahini sauce

Method:

1. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, flax egg, cumin, coriander, salt, and pepper. Pulse until a thick, slightly chunky dough forms. If it’s too wet, add a little flour to firm it up.
2. Form the dough into small balls, about the size of a walnut.
3. Heat olive oil in a large skillet over medium heat. Fry the falafel in batches for 3-4 minutes per side, until golden and crispy. Remove from the pan and set aside.
4. To assemble the wraps, lay a pita or flatbread on a flat surface. Add a few falafel balls, cucumber, tomato, red onion, and lettuce.
5. Drizzle with tahini sauce and wrap it up tightly.
6. Serve immediately, or wrap in foil for a portable meal.

These vegan Mediterranean falafel wraps are full of fresh, vibrant flavors. The crispy falafel, paired with the creamy tahini and crunchy veggies, creates a satisfying meal that’s perfect for Easter. They’re not only delicious but also easy to make, offering a healthy yet indulgent dish that will leave your guests feeling satisfied.

Vegan Roasted Carrot and Hummus Salad

This vibrant, nutrient-packed salad features sweet, caramelized roasted carrots paired with creamy hummus, fresh greens, and a tangy dressing. It’s a colorful and satisfying dish that’s ideal for Easter, offering a delightful balance of flavors and textures. The sweetness of the roasted carrots complements the richness of the hummus, while the greens provide a refreshing contrast.

Ingredients:

• 6 medium carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/2 cup hummus
• 1/4 cup pomegranate seeds (optional)
• 2 tbsp tahini
• 1 tbsp lemon juice
• Fresh parsley for garnish

Method:

1. Preheat your oven to 400°F (200°C). Toss the carrot sticks with olive oil, cumin, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Roast the carrots for 25-30 minutes, turning halfway, until they are tender and lightly caramelized.
3. While the carrots are roasting, whisk together the tahini, lemon juice, salt, and pepper in a small bowl to make the dressing.
4. Once the carrots are done, remove them from the oven and set aside to cool slightly.
5. On a large platter, arrange the mixed greens. Top with the roasted carrots, dollops of hummus, pomegranate seeds (if using), and drizzle with tahini dressing.
6. Garnish with fresh parsley and serve.

This roasted carrot and hummus salad is a perfect combination of warm, earthy roasted vegetables and creamy, savory hummus. The tahini dressing adds a touch of richness, while the fresh greens and pomegranate seeds provide bright, zesty contrasts. It’s a simple yet elegant dish that’s sure to impress your guests at Easter.

Vegan Lemon and Garlic Asparagus

This easy-to-make, flavorful side dish features tender asparagus spears roasted with garlic and lemon. It’s a light yet satisfying dish that can be prepared quickly and pairs wonderfully with a variety of main courses. The lemon adds a fresh zing to the dish, while the garlic enhances the savory taste of the asparagus, making it a perfect Easter accompaniment.

Ingredients:

• 1 lb (450g) fresh asparagus, trimmed
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh thyme for garnish

Method:

1. Preheat your oven to 400°F (200°C). Arrange the asparagus in a single layer on a baking sheet.
2. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt, pepper, and minced garlic.
3. Roast for 12-15 minutes, or until the asparagus is tender and slightly crispy at the tips.
4. Once out of the oven, drizzle with fresh lemon juice and zest.
5. Garnish with fresh thyme and serve immediately.

This vegan lemon and garlic asparagus is a beautifully simple side dish that lets the natural flavors of the asparagus shine. The roasting process enhances the vegetable’s sweetness, while the garlic and lemon bring depth and brightness. It’s an ideal choice for Easter, offering a light yet flavorful addition to your meal.

Vegan Raspberry Coconut Bars

These no-bake vegan raspberry coconut bars are a perfect balance of sweet, tangy, and creamy flavors, making them an ideal Easter dessert. With a simple base of coconut and oats, topped with a raspberry layer, these bars are not only delicious but also easy to prepare. They are the perfect treat to satisfy your sweet tooth without turning on the oven.

Ingredients for the base:

• 1 1/2 cups rolled oats
• 1/2 cup shredded coconut
• 1/4 cup almond flour
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted
• 1/4 tsp vanilla extract

Ingredients for the raspberry layer:

• 2 cups fresh or frozen raspberries
• 2 tbsp maple syrup
• 1 tbsp chia seeds
• 1 tbsp lemon juice

For topping:

• 1/4 cup shredded coconut (optional)

Method:

1. In a bowl, combine the rolled oats, shredded coconut, almond flour, maple syrup, melted coconut oil, and vanilla extract. Mix until well combined and sticky.
2. Press the mixture into the base of a parchment-lined 8×8-inch baking pan, creating an even layer. Refrigerate while you prepare the raspberry layer.
3. For the raspberry layer, place the raspberries, maple syrup, chia seeds, and lemon juice into a saucepan. Heat over medium heat and stir until the raspberries break down and the mixture thickens (about 5-7 minutes).
4. Remove from the heat and let it cool slightly.
5. Pour the raspberry mixture over the oat-coconut base and spread it evenly.
6. Sprinkle with shredded coconut if desired, then refrigerate the bars for at least 2 hours to firm up.
7. Slice into bars and serve chilled.

These vegan raspberry coconut bars are a sweet and tangy dessert that’s packed with flavor and texture. The coconut and oat base provides a chewy foundation, while the raspberry layer is bright and refreshing. These no-bake bars are not only easy to make but also a healthier dessert option that’s perfect for your Easter celebration.

Note: More recipes​ are coming soon!